Fillet of pollack in batter

Name: Fillet of pollack in batter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Egg; 1/8 l pale ale; 50 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 50 g Salad Mayonnaise; 100 g Skimmed milk yoghurt; 1/2 TEASPOON Curry; 400 g Saithe fillet; 1 TABLESPOON Lemon juice; 750 g white vegetable fat for frying; 7-10 Tbsp some salad leaves; 4 Peach halves (canned); 4 TSP Cranberries (from the glass); 7-10 Tbsp Lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Egg
1/8 l pale ale
50 g Flour
7-10 Tbsp Salt
7-10 Tbsp white pepper
50 g Salad Mayonnaise
100 g Skimmed milk yoghurt
1/2 TEASPOON Curry
400 g Saithe fillet
1 TABLESPOON Lemon juice
750 g white vegetable fat for frying
7-10 Tbsp some salad leaves
4 Peach halves (canned)
4 TSP Cranberries (from the glass)
7-10 Tbsp Lemon

Directions

1
Separate the egg. Mix egg yolk, beer, 25 g flour, salt and pepper. Let the dough swell out a little. Mix mayonnaise and yoghurt. Season with curry, salt and pepper. Wash the pollock, dab dry and cut into pieces.
2
Sprinkle with lemon juice. Season with salt and pepper. Turn fish in 25 g flour. Beat the egg white until stiff, fold into the beer batter. Pull fish pieces through the dough. Bake in hot frying fat for 3-5 minutes and drain.
3
Wash and drain the salad. Fill peaches with cranberries. Arrange salad, peaches and fish on a plate. Garnish with lemon slices. Add curry sauce.